Prosciutto-Wrapped Scallops with Spinach

http://www.eatingwell.com/recipes/prosciutto_wrapped_scallops_with_spinach.html

From EatingWell:  November/December 2007

This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It's more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 12 large dry sea scallops, (about 1 pound; see Note)
• 1/4 teaspoon lemon pepper
• 1 1/4 ounces very thinly sliced prosciutto, (about 3 slices), cut into 12 long strips
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 12 ounces baby spinach

Preparation

1. Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.
2. Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 piece of prosciutto around each scallop. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.
3. Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.
4. Place spinach in a colander and rinse under cold water. Heat a large skillet over medium heat. When hot, add handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, 2 to 3 minutes. Drain the spinach and add to the medium bowl; toss to coat with the vinaigrette. Divide the spinach among 4 plates and top each portion with 3 scallops. Drizzle the scallops with the reserved vinaigrette.

Nutrition

Per serving : 239 Calories; 14 g Fat; 3 g Sat; 8 g Mono; 47 mg Cholesterol; 6 g Carbohydrates; 23 g Protein; 2 g Fiber; 620 mg Sodium; 782 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 2 fat

Tips & Notes

• Make Ahead Tip: Equipment: Four 10-inch metal or bamboo skewers

• Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.